1. In a medium sauce pan, bring the veggie broth to a boil. Add the pasta and cook for 7-10 minutes, or until al dente. Drain the pasta and set aside.

2. While the pasta is cooking, heat the oil in a large skillet until rippling. Add the sliced garlic and stir until golden brown. Add the red pepper flakes, give the pan a shake and then toss in the shredded basil.

3. Add the sliced zucchini and salt to the pan and sauté until slightly browned, about 7 minutes.

4. Pour the tomato sauce over the zucchini and cook for 5-10 minutes, let the flavors collide.

5. If you eat dairy, stir in the cream and cheese. If not, forget it. This dish is spectacular without them!

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